Homemade Cajun Chicken Linguine in Cheesy Alfredo Sauce
A creamy and flavorful Cajun Chicken Linguine dish enveloped in a rich three-cheese Alfredo sauce, perfect for weeknight dinners or special gatherings.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into strips
- 12 oz linguine pasta Feel free to use gluten-free pasta
- 2 tablespoons unsalted butter
- ¾ cup chicken broth
- 1½ cups heavy cream For a lighter version, consider half-and-half or yogurt mixture
- ¾ cup grated Parmesan cheese Can substitute with gouda or pepper jack for a different flavor
- ¾ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
Instructions
Preparation
- Cook the linguine according to package instructions, then drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the chicken strips and season with Cajun spices. Cook until golden and cooked through, about 5-7 minutes.
- Pour in the chicken broth and bring the mixture to a simmer.
- Add the heavy cream and bring it to a gentle boil, then reduce the heat.
- Stir in the Parmesan, mozzarella, and cheddar cheese until melted and the sauce is smooth.
- Toss the cooked linguine in the skillet with the chicken and sauce, mixing until everything is well coated.
- Serve hot and enjoy this creamy, delectable dish!
Notes
For additional flair, garnish the dish with fresh parsley or red pepper flakes. Pair with a salad or garlic bread for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.